Ingredients
Units
Scale
- 448 g grated zucchini (before squeezing the water out)
- 152 g pure maple syrup
- 160 g light brown sugar
- 110 g coconut oil (melted)
- 120 g oat milk
- 2 tsp apple cider vinegar
- 4 tsp vanilla extract
- 400 g all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp ground nutmeg (optional)
- 200g dark chocolate
- 1-2 tbsp oat milk
Caramel Brûlée
- 100g granulated sugar
- 21g salted vegan butter
- pinch of salt
Instructions
Watch recipe video
[adthrive-in-post-video-player video-id="pIxx4AgG" upload-date="2026-10-12T16:35:49+00:00" name="Caramel Brûlée Zucchini Cake" description="" player-type="default" override-embed="default" orientation="vertical"]- Make the caramel brûlée: Add the granulated sugar to a saucepan over medium heat. Let it melt, stirring occasionally, until it just starts to turn golden. Immediately remove from the heat. Add the vegan butter and salt, stirring quickly and continuously until smooth and glossy.
- Pour the caramel onto a lined baking sheet and spread into a thin, even layer. Sprinkle with a little extra salt and leave to cool completely until firm and brittle. Break into small pieces.
- Preheat the oven to 180°C/ 356°F, and line a 9×13 inch pan with parchment paper.
- Prepare the zucchini: Wash and grate the zucchini using a box grater. Place it in a clean kitchen towel and squeeze out as much excess liquid as possible.
- Making the batter: In a small bowl, combine the oat milk and apple cider vinegar. Set aside for 5 minutes. In a large mixing bowl, combine the grated zucchini, maple syrup, melted vegan butter, light brown sugar, vanilla extract, and prepared vegan buttermilk. Mix until well combined.
- Add the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in half of the crushed caramel brûlée pieces, reserving the rest for topping. Pour the batter into a 9×13 pan lined with parchment paper and spread evenly.
- Bake: Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Melt the chocolate: Combine the vegan dark chocolate and a splash of oat milk in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and melted. Alternatively, melt them together in a heatproof bowl over a saucepan of gently simmering water.
- Decorate: Drizzle the melted chocolate over the cake and sprinkle the remaining crushed caramel brûlée pieces on top. Allow the chocolate to set slightly, then slice and enjoy your moist, fluffy Caramel Brûlée Zucchini Cake!